Saturday, August 20, 2011

Chiffon Cheesecake

I tried to simplify the recipe i found in my stacks of magazine which I find complicated since I'm not used to grouping ingredients into A, B,Cs and instead of naming the ingredients directly, it named ingredients according to the group, hence mix A to B, C to D until the last group..

Well, this recipe turned out really good, compared to the thick cheese cake i used to make which makes you feel guilty having a slice because of its richness.  This one is light yet creamy and with a very fine texture.
Chiffon Cheesecake

1 block cream cheese (250g)
70 g. butter
¾ c. liquid cream
5 eggs (large size); yolks and whites separated
4 ½ Tbs. plain flour
3 Tbs. corn flour
½ c. caster sugar


Preheat oven to 180 degrees C.
Line the bottom of the pan with baking paper and spray with baking spray or grease the pan well with softened butter or cooking oil.

In a heatproof mixing bowl, melt cream cheese over a pot of boiling water (double boiler method), stir constantly until well melted.  Add liquid cream and butter.  Mix well and then remove from the heat.

Add Plain flour and corn flour to the cream cheese mixture and mix well ensuring that there are no lumps.

Let the mixture cool slightly and then add the egg yolks.  Mix well

Meanwhile, beat the eggwhites until soft peak, add sugar until it becomes stiff.

Fold in the cream cheese mixture into the eggwhites until well mixed, taking care to keep air in the mixture as much as possible. Do not over mix.

Pour the mixture into the pan. (if you use a springform pan, make sure you wrap the sides with aluminum foil)

Place the pan on to a bigger roasting pan. Pour water into the large roasting pan .

Place in the preheated oven for 10-15 minutes or till the top of the cake turns golden brown.  Reduce temperature to 125 degrees C. and bake further 60-70 minutes.

To test the cake, insert a tooth pick and when it comes out with just little crumbs (not batter), it is done.

When the cake is done, turn off the heat and let it cool inside the oven for 10 minutes.  Then remove the cake from the oven and allow to cool on the cooling rack covered with a dry clean cloth.

Prepare the frosting:  (special thanks to baking buddy Joan)
one cup cream cheese
1/2 unsalted butter
1 and a half cups confectioner’s sugar
1/2 tsp vanilla

Mix cream cheese and butter in an electric mixer, slowly add confectioners’ sugar, continue mixing until well blended, add vanilla on the last minute.

Divide the cake horizontally as even as possible, fill with the prepared frosting, put back the top layer and frost the cake.

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